Aussie Chicken Parmigiana

Aussie Chicken Parmigiana - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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The Secret to a Perfect Chicken Parmigiana

One of the most beloved meals in Australian pubs, the Chicken Parmigiana, or “Parma” as Aussies call it, is a golden-crisp masterpiece. It’s usually what I order at a pub and serves are never small.

This Aussie pub classic is smothered in rich Napoli sauce, topped with ham to keep the crispy panko coating from going soggy, and finished with a blanket of melted cheese. It’s always served with thick-cut, chips (fries) and sometimes triple-fried for that perfect crunch and a well-dressed salad to balance the indulgence.

Aussies love pairing it with a large ice-cold beer (schooner) or three, it’s practically a tradition!

Whether you’re making it at home or visiting Australia, this dish is a must-try.

How do you think it compares to the original Italian version?

Ingredients

For the chicken
2 chicken breasts, pounded to 1cm thickness
½ cup (75g) plain flour
2 eggs, beaten
1 ½ cups panko breadcrumbs
½ tsp dried oregano
black cracked pepper
½ cup olive oil, for frying
For the sauce
1 tbsp olive oil
2-3 cloves garlic, minced
1 can (14oz - 400g) crushed tomatoes
½ tsp dried oregano
Salt & pepper, to taste
For the topping
4 slices shaved ham
½ cup grated mozzarella (Enough to cover)
½ cup grated cheddar
To serve
Hot chips (fries)
Garden salad

Steps

Step 1
First the sauce so it can reduce while your preparing. In a small saucepan over medium heat, heat olive oil, then sauté garlic and oregano for 30 seconds. Add crushed tomatoes, salt & pepper, and simmer for 10 minutes until thickened. Set aside.
Step 2

To bread or crumb the chicken as we say in OZ. Place flour in one plate, beaten egg in another, and panko breadcrumbs in a third. Dredge each chicken breast in flour, egg, then breadcrumb, pressing firmly to coat.
Step 3

Heat olive oil in a large frying pan over low to medium heat. Fry chicken for 3-4 minutes per side until golden and crisp. Transfer to a baking tray.
Step 4

Top with ham, spoon Napoli sauce over each schnitzel, then cover with cheddar and mozzarella.
Step 5

Place under a hot grill (broiler) for 3-5 minutes until bubbly and slightly golden. Serve hot with chips (fries) and a well dressed mixed salad.

This is exactly what you’d get in a good Aussie pub, crispy schnitzel, smoky ham, rich Napoli sauce, gooey cheese, and a mountain of hot chips (fries). Oh yeah, and a salad!

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